Autumn Recipe
roasted chicken / spiced sweet potatoes / fresh apple / goat cheese / pepitas / cider vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Chicken
Spiced Sweet Potatoes
Salad Base & Add-ins
Cider Vinaigrette
Method
Roasted Chicken
- 1
Prep and marinate
Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels. Mince garlic. In a small bowl combine 1.5 tbs olive oil, minced garlic, dried thyme, smoked paprika, 0.75 tsp kosher salt and 0.5 tsp pepper. Rub mixture evenly over both sides of the chicken.
- 2
Sear and roast
Heat an ovenproof skillet over medium-high heat. Add a thin film of oil and sear chicken 2–3 minutes per side until golden. Transfer skillet to the oven and roast 10–12 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and rest on a cutting board for 5 minutes, then slice thinly against the grain.
Spiced Sweet Potatoes
- 3
Prepare potatoes
Preheat oven to 425°F (220°C) if not already hot from the chicken (maintain higher temp for roasting the potatoes). Peel (optional) and dice sweet potatoes into 1/2-inch cubes to equal about 2 cups.
- 4
Toss and roast
In a bowl toss sweet potato cubes with 1 tbs olive oil, 1 tsp maple syrup, 1/2 tsp cinnamon, 1/4 tsp cumin, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 20–25 minutes, tossing once halfway, until tender and caramelized at the edges. Let cool slightly.
Salad Base & Add-ins
- 5
Assemble greens and toppings
In a large bowl combine 6 cups mixed salad greens. Core and thinly slice 1 apple; add to the greens immediately to avoid browning. Add 3/4 cup crumbled goat cheese and 1/4 cup toasted pepitas. When the roasted sweet potatoes are slightly cooled, add them to the salad bowl as well.
Cider Vinaigrette
- 6
Make dressing
In a small jar or bowl whisk together 3 tsp apple cider vinegar, 3 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp maple syrup and 1 tbsp minced shallot. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust balance — add a touch more maple for sweetness or a pinch more salt if needed.
- 7
Dress and serve
Pour vinaigrette over the salad just before serving (start with about 2/3 of the dressing and add more to taste). Toss gently to coat the greens and distribute toppings. Arrange sliced roasted chicken on top. Serve immediately.